Ragout of American Lamb with Vegetables, Farro and Lentils

Recipe provided by | NIBBLES & FEASTS

Servings: 8-10

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INSTRUCTIONS

2 sprigs fresh oregano

2 springs fresh thyme

1 sprig fresh rosemary

2 dry bay leaves

1/4 cup grapeseed oil

1 pound boneless American lamb shoulder, cut into 1-inch pieces

salt to taste

pepper to taste

2 small Hawaiian sweet onions (about 8 ounces), sliced

3 garlic cloves, thinly sliced

2 tablespoons balsamic vinegar

1 cup dry red wine

4 cups low-sodium chicken broth

1/2 cup faro, rinsed

1/2 cup green lentils, rinsed

4 large carrots, rinsed peeled and chopped

1 bunch asparagus, trimmed, cut into 1-inch pieces

1 cup (packed) baby spinach

DIRECTIONS

Tie together oregano, thyme and rosemary sprigs with kitchen string.

Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.

Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.

Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.

Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.

Moroccan American Lamb and Turmeric Lentil Soup

Recipe provided by | TWO PURPLE FIGS

Servings: 6 Preparation Time: 5 minutes Cook Time: 30 minutes

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INGREDIENTS

SOUP

1 tablespoon of olive oil

1 red onion diced

4 cloves of garlic minced

1 pound of ground American lamb

1 teaspoon each of salt and pepper

1/2 teaspoon of nutmeg

1 teaspoon of turmeric

1/2 teaspoon of cumin

1 teaspoon of paprika

3 tablespoons of canned tomato paste

slice of 1 lime

2 tablespoons of minced cilantro

1 cup of brown or black lentils

3/4 cup of barley

4 cups of liquid a mixture of broth/stock (any flavor you prefer) and water.

2/3 cup of white beans

1 cup of chickpeas

1/4 cup of cilantro
**extra half cup of water if needed

GARNISH

chopped chillies

chopped tomatoes

Greek yogurt

DIRECTIONS

Preheat your instant pot, or regular pot on the a medium high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika and cumin. sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids. Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooker and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil , lower the heat to medium low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through. Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!

Garnish the soup with chilies, tomatoes and Greek yogurt. Enjoy! 

Spicy American Lamb Coconut Curry Ramen

Recipe provided by | SHARED APPETITE

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INGREDIENTS

2 tablespoons sambal oelek

2 shallots, peeled and halved

6 cloves garlic, peeled

1 (2 inch) piece ginger, peeled and sliced

1/4 cup cilantro stems, chopped

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 teaspoon curry powder

1 tablespoon vegetable or canola oil

2 (14 ounce) cans unsweetened coconut milk

2 cups chicken broth

1 tablespoon fish sauce

1 tablespoon light brown sugar

Kosher salt

Spicy Lamb (recipe below)

2 (3 ounce) packages instant ramen noodles, flavor packets discarded*

2 eggs

1 bunch scallions, very thinly sliced

1 lime, sliced into wedges

Cilantro, for garnish

FOR THE SPICY LAMB

1 tablespoon vegetable or canola oil

1 pound American ground lamb

2-3 teaspoons sambal oelek, depending upon how spicy you’d like

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

Kosher salt

DIRECTIONS

Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until a smooth-ish paste forms.

Heat oil in a large pot over medium heat. Add the above paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.

Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 6 1/2 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.

Meanwhile, cook spicy lamb: heat oil in a large skillet over medium-high heat. Add lamb and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.

Cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).

Divide broth between bowls. Add ramen noodles, spicy lamb, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.

NOTES

*You can also feel free to use another type of noodle-like thicker stir fry rice noodles or even spaghetti!

**If you have extra soup and lamb leftover, refrigerate and reheat for a future meal!

Smoked American Lamb Irish Shoulder Stew

Recipe provided by | OVER THE FIRE COOKING

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INGREDIENTS

2 pounds of American Lamb Shoulder

4 cups of Chicken Stock

4 large golden potatoes (cubed)

4 large carrots (sliced)

1 large yellow onion (diced)

1 cup of green peas

1/4 cup of green onions (chopped)

2 sprigs of Rosemary

2 cans of 12oz Irish Stout Beer

2 cloves of minced garlic

2 tablespoon of cumin

2 tablespoon of chili powder

2 tablespoon of onion powder

2 tablespoon of salt

2 tablespoon of black pepper

1 tablespoon of flour

1 tablespoon of butter

1 tablespoon of olive oil

DIRECTIONS

In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or pecan wood for subtle smoky flavor.

Cover lamb shoulder with olive oil then season with cumin, chili powder, onion powder, salt & black pepper. Place in smoker for indirect cooking for 3 hours or until 165F internally.

Pull lamb out of smoked and wrap in tin foil. In the tin foil, pour one can of the Irish Stout in order to let the meat baste. Put back on smoker for 2 more hours or an internal temperature of 195F. When done, pull off smoker and let rest for 1 hour. After the meat has rested, shred the lamb shoulder completely.

Start a fire and create a charcoal base. Once at a medium-high heat, place dutch oven on the fire or on a grill grate in order to cook. First, add the butter, yellow onion, & minced garlic and let cook until they begin to brown.

Add the shredded lamb shoulder, carrots, potatoes, green onions, green peas, rosemary, chicken broth, 2nd can of Irish Stout, salt & black pepper. Cover with lid & let the stew simmer while stirring occasionally for 1 hour.

In a bowl, add some water and the flour and mix thoroughly until it is a paste. Stir this into the dutch oven with all the ingredients, cover with the lid, and let cook for an additional 1 hour while stirring occasionally.

Serve and enjoy your adventurous meal!

American Lamb and Squash Khao Soi

Recipe provided by | THE FOOD IN MY BEARD

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INGREDIENTS

LAMB

2 pounds American Lamb Shoulder chopped into 1 inch cubes

2 cups Coconut Milk

1/4 cup sambol chile paste

2 tablespoons Fish Sauce

2 teaspoons Cumin

1 teaspoon Salt

CURRY PASTE

1 teaspoon Cardamom pods

2 teaspoons Coriander Seed

1 teaspoon Cumin Seed

7 Fresh Thai Chiles sliced

4 stalks Lemongrass tender insides sliced, rough

outer parts reserved

1 thumb sized peice galangal peeled and thin sliced against grain

2 thumb sized peices Ginger peeled and thin sliced against the grain

4 cloves Garlic

2 Shallots

SOUP

1 small Butternut Squash (about 3 cups of cubed squash)

1 quart Chicken Stock

1 quart Coconut Milk

1 teaspoon Curry Powder

1/4 cup Fish Sauce

2 ounces palm sugar

1 pound fresh wonton noodles

chopped callions for garnish

DIRECTIONS

Mix the lamb in a baking dish with the other lamb ingredients. Bake at 300 for about 4 hours until tender and shreddy, stirring once or twice during cooking and adding water if needed.

Make the curry paste by adding all the ingredients to a mortar and pestle, starting with the dry ones and mashing them to a powder, then adding each ingredient, in order, one by one, and smashing until mostly smooth.

Add some oil to a large pot and saute the curry paste on medium heat for about 7 minutes until fragrant and the raw garlic and onion smell is cooked off.

Add the squash and stir well. Add in the stock and coconut milk and mix, scraping any bits off the bottom that may have collected.

Stir in the turmeric, curry powder, fish sauce, and palm sugar. Add the fibrous stalks from the lemongrass. Bring to a simmer and cook about 30 minutes until the squash is tender.

Remove the lemongrass stalks and blend the soup smooth with a stick blender.

Add the lamb to the soup and all the sauce and juices from the pan along with it.

Meanwhile, bring water to a boil, and heat a thin layer of oil in a frying pan.

Take a handful of the raw noodles and fry them in the oil until crispy, brown, and blistering.

Take the rest of the noodles and boil them in the water for 3 minutes until tender.

Build the soup by first putting some cooked noodles into a bowl, then ladeling in the broth with that tender shredded lamb, and then topping with the crispy noodles and some scallions. Serve immediately.

One Pot Baked American Lamb Shoulder Slices and Potatoes

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

2 tablespoons of olive oil

3 pounds of American Lamb shoulder, sliced into thin slices (about a quarter inch thick)

1 1/2 teaspoon of kosher salt

2 teaspoons of black pepper

1 teaspoon of ground nutmeg

1 1/2 teaspoons of all spice

1 teaspoon of turmeric

2 teaspoons of dried oregano

1 teaspoon of cinnamon

2 onions, finely diced

5 cloves of garlic, minced

2 cups of diced tomatoes (canned, with the juices)

1/2 cup of stock (beef, chicken or veggie)

3 Russet potatoes, peeled and sliced into rounds

3 sprigs of fresh Rosemary

1 teaspoon of salt

1 onion sliced

1 bell pepper sliced

DIRECTIONS

Preheat the oven to 375 degrees.

In a sheet pan, season the lamb slices with spice and toss it well.

Over medium high heat, preheat a sauce pan with the olive oil. Add the seasoned lamb, onions and garlic. Sauté for 3 minutes and cook for another 40 minutes until the lamb juices have evaporated.

Add in the tomatoes, potatoes, salt and toss them well with the lamb slices. Add the fresh rosemary sprigs, cover the pan and roast int he oven for about 1 hour until the potatoes and lamb are tender. If there’s still some liquid in the pan, you can remove the cover and let it roast for 15 extra mins until it dries out a little. There will be some sauce at the bottom of the pan which is perfect for mopping with bread or serving over rice! Or just serve with a salad for a lower carb meal. Enjoy 

Cider-Braised American Lamb Shoulder with Cardamom, Butternut Squash, and Greens

Servings: 4-6

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INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 2 pounds American Lamb stew meat, or lamb

• shoulder cut into 1 1/2-inch cubes, patted dry

• 2 teaspoons kosher salt

• 1 bunch Swiss chard, stems and leaves separated, coarsely chopped

• 1 large yellow onion, cut into 1-inch dice

• 4 garlic cloves, smashed

• 2 teaspoons ground cardamom

• 1/2 teaspoon freshly ground pepper

• 1 cup water

• 1 butternut squash(2 pounds), peeled, seeded, and cut in 1 1/2-inch cubes

• 2 cups apple cider

• 1 cinnamon stick

• 1 bay leaf

• 2 cloves

• Greek yogurt, to garnish

• chopped fresh cilantro, to garnish
  
  

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. When you begin to see wisps of smoke, add the American Lamb to the pan in a single layer. Season with 1 teaspoon of salt. Cook until the American Lamb is deeply browned on all sides, 15 to 20 minutes. Transfer the meat to a 5 to 6 1/2-quart slow cooker using a slotted spoon, reserving the fat in the pan.

Reduce the heat to medium and add the chard stems (reserving the leaves to add later), onion, and garlic to the pan. (Add a little more olive oil if necessary.) Cook, stirring occasionally, until the vegetables are just tender and lightly charred, 3 to 5 minutes. Stir in the cardamom and pepper and cook until distributed evenly and aromatic, about 1 minute. Transfer the vegetable mixture to the slow cooker. Add the water to the sauté pan and scrape the bottom to release the flavorful stuck-on bits, then pour it into the slow cooker.

Add the butternut squash to the slow cooker, and pour in the apple cider. Submerge the cinnamon stick, bay leaf, and cloves in the liquid, and season with the remaining 1 teaspoon of salt. Set the slow cooker to the low setting and cook until the meat is tender and shreds easily with a fork and the vegetables are very tender, 6 to 8 hours.

Discard the bay leaf. Gently stir in the chard leaves and continue cooking until wilted and just tender, about 5 to 10 minutes. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.